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Date: 26 Dec 2006 21:16:03
From:
Subject: MI5 Persecution: who knows about it?
-=-=-=-=-=-=-=-=-=-=-=-=-
-= who knows about it? =-
-=-=-=-=-=-=-=-=-=-=-=-=-

Many people know, both in the establishment and media, and among the
general public. Despite an absence of its target from the UK for more than
two years, the echoes of paranoia can still be heard loud and clear from
across the water. When it started in 1990, the only people who knew were
those in BBC television who were spying on my home, and a few radio
broadcasters. There were a few cases of public harassment, but very little
compared to the situation that developed a couple of years later.

The list today includes BBC TV staff (newsreaders such as tyn Lewis,
Michael Buerk, Nicholas Witchell), people from radio stations such as
Chris Tarrant of Capital and Radio 1 DJs, people in the print media, but
also many people in the general public. All united in a conspiracy which
breaks the laws which the UK does have regarding harassment, and all
completely uncaring for any semblance of decency or elementary respect
for individual rights.

The British police (obviously) do know the nature of the harassment and in
all probability the identity of those behind it. Some time ago I made a
complaint to my local police station in London, without positive result.
The UK police are failing in their duty to see the law enforced in not
checking the abuse.

678


--
Posted via a free Usenet account from http://www.teranews.com





 
Date: 28 Dec 2006 10:20:09
From: Flasherly
Subject: Re: Trouble
Bwisit wrote:

> brew. So I shall try again tonight. Concentrate on my distribution
> and sealing and hope I don't kill my machine by choking it again. What
> are the dangers of choking a machine without a 3 way valve? Can I
> overdo it and blow it up somehow or is that too dramatic?

Backs up grinds in the showerhead. Between shots I clean the
showerhead with a toothbrush with the PF removed and pump running. Stop
the pump and scrub a few more times. Then run the pump again and look
for a nice smooth flow coming out of the showerhead.



 
Date: 28 Dec 2006 09:30:43
From: Bwisit
Subject: Re: Trouble
I also had a question about the basket. I usually take it off and just
leave the portafilter in the machine and take my time with dosing and
distributing, at least what I thought was distributing. My question
is, can I take too long and have the basket get too cold before I put
it back on the portafilter and will that affect the extraction?



  
Date: 28 Dec 2006 12:56:15
From: jim schulman
Subject: Re: Trouble
On 28 Dec 2006 09:30:43 -0800, "Bwisit" <mckolit@yahoo.com > wrote:

> My question
>is, can I take too long and have the basket get too cold before I put
>it back on the portafilter and will that affect the extraction?

No. The thermal mass of the basket is trivial.


 
Date: 28 Dec 2006 09:23:56
From: Bwisit
Subject: Re: Trouble

> I do it lightly.
>
> No amount of tamping force you use (unless you are really strong) will
> equal the pressure of the water as it hits the puck. The purpose of
> all the stuff you do is not to compress the grounds, but to distribute
> them evenly, and seal the surface. Pressing helps with the sealing,
> but isn't as efficient as tapping and levelling to fill in holes and
> gaps.
>
> The ideal naked pour initially has the bottom of the basket go black
> with coffee droplets over all its surface simultaneously. However,
> this is quite rare. The major criterion is that there are no squirts,
> and that the coffee gathers into a stream at the center before it
> starts to pour.
>
> If you are experienced with espresso machines, it'll take 3 to 5 days
> to get this when first using a naked. If you are a beginner, it can
> take a few weeks. So patience is definitely a virtue when starting to
> use a naked PF.

This is enlightening. I always had the idea tamping was to seal the
grounds. The harder, the better the seal. I will definitely
concentrate more on even distribution than brute force to seal the
puck. I will now put away the mallet I was using (just kidding, it was
a hammer, hehe). I have seen the naked go black, but very quickly
before all the squirting and blonding. Except ofcourse when I choked
the machine. I saw black, but only around the edges, nearly no drips
from the middle. I will nutate more carefully to seal the edges more.
I thought I was going in the right direction before I tried the naked
portafilter, but now I think that the early bloding actually just
covered the bitterness caused by me making the water too hot when I
turned on the steam button. I re-did the temperature test, the easy
way with Randy G's instructions, and found that it was pretty
consistent at 201F after the ready light came on. Came down 1 degree
or so every 5 seconds. After reading the perfecting the naked shot
article, it said that sour may not be under temp water but too fast a
brew. So I shall try again tonight. Concentrate on my distribution
and sealing and hope I don't kill my machine by choking it again. What
are the dangers of choking a machine without a 3 way valve? Can I
overdo it and blow it up somehow or is that too dramatic?



  
Date: 28 Dec 2006 12:55:11
From: jim schulman
Subject: Re: Trouble
On 28 Dec 2006 09:23:56 -0800, "Bwisit" <mckolit@yahoo.com > wrote:

> What
>are the dangers of choking a machine without a 3 way valve? Can I
>overdo it and blow it up somehow or is that too dramatic?

Choke away, as long as the pump doesn't run for more than a minute, it
won't hurt anything.

PF sneeze is worse the higher the shot pressure. On vibe pumps, the
pressure of a choked or nearly choked shot is up around 13 bar,
whereas it's around 9 for a normal flowing single. However, this has
no effect on the machine, just you clothes and counter should you
release the PF too early.


 
Date: 28 Dec 2006 09:17:47
From: Omniryx@gmail.com
Subject: Re: Trouble
Jim, have you or anyone else tried tried placing the filled PF on a
vibrator (something like a laboratory vortex mixer) to see if that
provides a good distribution?

Something like this:
http://www.bestlabdeals.com/ProductDetails.asp?ProductCode=BLD20023&click=35

I've wondered about this for a while and tried to borrow one but
haven't managed it yet.



jim schulman wrote:
> No amount of tamping force you use (unless you are really strong) will
> equal the pressure of the water as it hits the puck. The purpose of
> all the stuff you do is not to compress the grounds, but to distribute
> them evenly, and seal the surface. Pressing helps with the sealing,
> but isn't as efficient as tapping and levelling to fill in holes and
> gaps.



 
Date: 28 Dec 2006 06:19:15
From: Bwisit
Subject: Re: Trouble
> The key isn't tamping, grind, or fresh coffee (although all these are
> important to the taste) but distribution. The ground coffee has to be
> uniformly distributed throughout the basket and of even density before
> you tamp.
>
> There are various ways of doing this; my technique is as follows:
> -- lightly tap the basket to fil in air pockets,
> -- nutate the tamper (tilt the handle out of vertical, so one part of
> the tamper's edge presses down against one part of the basket edge,
> then rotate the tilt 360 degrees, so the edge contact circles around
> the basket) to seal the edge
> -- tamp

I had a question about the nutating. I've seen videos, I've tried it,
but I still see the edges dripping first when I use the naked
portafilter. How much pressure do you use when you nutate? Is it a
light tamp or do you use a harder tamp?

I also found that I can choke my machine. Got drip drip drip, but when
my machine started to struggle and I only got drip drip, I stopped it
after about 30 seconds and only drips in the cup. Knowing that it
would blow up all over the place I let it sit for a few minutes to
relieve some of the pressure and just slowly tried to unscrew the
portafilter. I heard hissing, unscrewed more, and more, really slowly,
and thought, it's good, nope! Wrong. Blew up all over the place. Got
pics of the disaster.
Now I don't have a good grinder. I have a krups burr cheapy. I
cranked past fine and heard something snap and now can crank it til the
burrs touch. I grinded with the burrs kinda touching and got this fine
grind, dosed it, distributed, nutated, and used a very light tamp. I
don't have a scale, so I don't know how much I used, and I've read how
people underestimate the pressure they use when they tamp. But
normally, I use all my body weight to tamp. I did this before I found
my new settings on my grinder and would still get the gushers with my
shots. So just did this as a practice. When I could grind finer, I'd
use lighter tamps. When I choked the machine, I barely tamped it.
Really light pressure. So I chose two clicks coarser on my grinder,
and used the light tamp again, and still choked the machine. This
time, I let it sit even longer and unscrewed the portafilter even
slower, and still blew grounds everywhere. At least the grounds were
dry this time around. Quit for the night, will try to grind a little
coarser tonight and see what happens.



  
Date: 28 Dec 2006 11:05:23
From: jim schulman
Subject: Re: Trouble
On 28 Dec 2006 06:19:15 -0800, "Bwisit" <mckolit@yahoo.com > wrote:

>I had a question about the nutating. I've seen videos, I've tried it,
>but I still see the edges dripping first when I use the naked
>portafilter. How much pressure do you use when you nutate? Is it a
>light tamp or do you use a harder tamp?

I do it lightly.

No amount of tamping force you use (unless you are really strong) will
equal the pressure of the water as it hits the puck. The purpose of
all the stuff you do is not to compress the grounds, but to distribute
them evenly, and seal the surface. Pressing helps with the sealing,
but isn't as efficient as tapping and levelling to fill in holes and
gaps.

The ideal naked pour initially has the bottom of the basket go black
with coffee droplets over all its surface simultaneously. However,
this is quite rare. The major criterion is that there are no squirts,
and that the coffee gathers into a stream at the center before it
starts to pour.

If you are experienced with espresso machines, it'll take 3 to 5 days
to get this when first using a naked. If you are a beginner, it can
take a few weeks. So patience is definitely a virtue when starting to
use a naked PF.


 
Date: 26 Dec 2006 17:17:22
From: Flasherly
Subject: Re: Trouble

Bwisit wrote:
> bk wrote:
> > I don't know what machine you have, but perhaps it uses a pressurized
> > portafilter, and you might have depressurized it...? Or maybe you
> > affected the seal of the portafilter to the group?
>
> I have a delonghi ec701 which had a pressurized portafilter. I removed
> all the pressurized stuff a while ago in my attempt to make real
> espresso. Seal to group seems fine, no leaking of any kind. I know
> the machine isn't affected at least on that end because i used the pod
> portafilter to brew some pods. Worked fine. I did notice though that
> when using the pod adapter and pods, that the machine gave a different
> sound when brewing. A very strained sound to it.

Jim's suggestion below is good, the round, rotating tamped movement
alongside the basket's edges to seal an evenly dispensed measure.
Dispensation more important than any exact or precise tamp poundage
exerted. The pressure release plunger on the creme enhancement
delivers what's called a "faux" or false creme to purists, a less rich
and watered byproduct, even though others seem not to mind that aspect.
As the pump strains, it's encountering sufficient resistance up to
impede all flow to start over from scratch. Too fine of a grind will
often stop up the PF or need an annoying allowance for lighter tamping.
I find roasting preferable to buying roasted, both above consideration
I'd give pods.



 
Date: 26 Dec 2006 17:17:11
From: Flasherly
Subject: Re: Trouble

Bwisit wrote:
> bk wrote:
> > I don't know what machine you have, but perhaps it uses a pressurized
> > portafilter, and you might have depressurized it...? Or maybe you
> > affected the seal of the portafilter to the group?
>
> I have a delonghi ec701 which had a pressurized portafilter. I removed
> all the pressurized stuff a while ago in my attempt to make real
> espresso. Seal to group seems fine, no leaking of any kind. I know
> the machine isn't affected at least on that end because i used the pod
> portafilter to brew some pods. Worked fine. I did notice though that
> when using the pod adapter and pods, that the machine gave a different
> sound when brewing. A very strained sound to it.

Jim's suggestion below is good, the round, rotating tamped movement
alongside the basket's edges to seal an evenly dispensed measure.
Dispensation more important than any exact or precise tamp poundage
exerted. The pressure release plunger on the creme enhancement
delivers what's called a "faux" or false creme to purists, a less rich
and watered byproduct, even though others seem not to mind that aspect.
As the pump strains, it's encountering sufficient resistance up to
impede all flow to start over from scratch. Too fine of a grind will
often stop up the PF or need an annoying allowance for lighter tamping.
I find roasting preferable to buying roasted, both above consideration
I'd give pods.



 
Date: 26 Dec 2006 15:02:31
From: Bwisit
Subject: Re: Trouble
bk wrote:
> I don't know what machine you have, but perhaps it uses a pressurized
> portafilter, and you might have depressurized it...? Or maybe you
> affected the seal of the portafilter to the group?

I have a delonghi ec701 which had a pressurized portafilter. I removed
all the pressurized stuff a while ago in my attempt to make real
espresso. Seal to group seems fine, no leaking of any kind. I know
the machine isn't affected at least on that end because i used the pod
portafilter to brew some pods. Worked fine. I did notice though that
when using the pod adapter and pods, that the machine gave a different
sound when brewing. A very strained sound to it.



 
Date: 26 Dec 2006 17:01:51
From: jim schulman
Subject: Re: Trouble
On 26 Dec 2006 13:33:35 -0800, "Bwisit" <mckolit@yahoo.com > wrote:

> ... The horror that I experienced after. Only half of the espresso
>actually made it into the cup, I had splattering everywhere and blonded
>out instantly after the first few drips. ...

It takes time to learn how to use a bottomless. Rest assured the same
horrors were happening before you chopped the PF, just hidden.

The key isn't tamping, grind, or fresh coffee (although all these are
important to the taste) but distribution. The ground coffee has to be
uniformly distributed throughout the basket and of even density before
you tamp.

There are various ways of doing this; my technique is as follows:
-- lightly tap the basket to fil in air pockets,
-- nutate the tamper (tilt the handle out of vertical, so one part of
the tamper's edge presses down against one part of the basket edge,
then rotate the tilt 360 degrees, so the edge contact circles around
the basket) to seal the edge
-- tamp


 
Date: 26 Dec 2006 14:44:56
From: bk
Subject: Re: Trouble
I don't know what machine you have, but perhaps it uses a pressurized
portafilter, and you might have depressurized it...? Or maybe you
affected the seal of the portafilter to the group?


As for the soupy pucks and splattering, without a 3 way valve thats
what should be happening... if everything is correct and you remove the
portafilter right away the built up pressure should blow grinds and hot
water everywhere.(some have called it the portafilter sneeze) You can
wiggle the portafilter side to side to slowly bleed off the pressure if
you need to make quick back to back shots.
So thats a good sign if its happening, if not you have some serious
pressure issues.

-bradk

Bwisit wrote:

> So I use the new beans, grind, tamp and brew. Less channeling,
> blonding starts later, but then I get a sour shot! What happened?
> More experimenting, sour shots. Then a bitterness to it. I clean my
> grouphead, and more sour shots. I use the steam button until the ready
> light comes on for steaming and I am still getting sour shots. And to
> top it all off, since I'm grinding finer and my maching doesn't have a
> 3 way valve, I'm getting soupy pucks that splatter all over the place
> unless I wait more than a minute to take off my portafilter after the
> shot. Now I'm regretting going bottomless because I just introduced so
> many more problems after one night of good espresso. Now I've had a
> weekend of horrible crap since.
>
> Help!



 
Date: 26 Dec 2006 17:42:10
From: Jack Denver
Subject: Re: Trouble
What kind of machine do you have?

Some cheap brands (Saeco & relabeled Saecos) use the bottom of the
portafilter as as seal against the basket and cannot be made "bottomless" in
the usual way.



"Bwisit" <mckolit@yahoo.com > wrote in message
news:1167168815.546202.8220@f1g2000cwa.googlegroups.com...
> So about a week ago I experienced what my machine could do with fresh
> beans and good temperature. Not willing to just experience good
> espresos and cappuccinos, I decided to further refine my technique and
> go bottomless to see what the shot looked like without the spouts.
> Unfortunately, my machine has cheap plastic handles and spouts so I had
> to mutilate it to get it bottomless. I figured my shots should be even
> better since there wouldn't be any plastic to get in the way to cool my
> shots off before it reached the cup. So I grind, tamp, following my
> routine, lock and load, push the steam button for ten seconds, and
> brew. The horror that I experienced after. Only half of the espresso
> actually made it into the cup, I had splattering everywhere and blonded
> out instantly after the first few drips. It tasted good though. So
> after reading more in the forums, I read that channeling, tamp are some
> of the problems. So I work extra careful on my next shot, making sure
> my tamp is level. Same problems. I read some more, my grind might not
> be fine enough. You mean my burr grinder with 16 or so settings is not
> good enough? What? So I mess with my adjusting knob and something
> snaps in the machine. Now I have about 40 or so settings. I can twist
> all the way until the burrs touch. So I find the first setting where
> the burrs don't touch, grind my coffee, tamp. I'm excited now, I'm
> gonna get a beautiful naked shot. Unfortunately, the problem persists.
> There is less splattering, but the instant bloding is still there. I
> run out of beans. I get some more as a Christmas present, woo hoo.
>
> As an aside, Klatch Roasters described their belle and lake tawar
> espresso as infamous. I emailed them about it and I just got a "good
> point" reply. Just checked, they haven't fixed it.
>
> So I use the new beans, grind, tamp and brew. Less channeling,
> blonding starts later, but then I get a sour shot! What happened?
> More experimenting, sour shots. Then a bitterness to it. I clean my
> grouphead, and more sour shots. I use the steam button until the ready
> light comes on for steaming and I am still getting sour shots. And to
> top it all off, since I'm grinding finer and my maching doesn't have a
> 3 way valve, I'm getting soupy pucks that splatter all over the place
> unless I wait more than a minute to take off my portafilter after the
> shot. Now I'm regretting going bottomless because I just introduced so
> many more problems after one night of good espresso. Now I've had a
> weekend of horrible crap since.
>
> Help!
>




 
Date: 26 Dec 2006 22:31:39
From: Marshall
Subject: Re: Trouble
On 26 Dec 2006 13:33:35 -0800, "Bwisit" <mckolit@yahoo.com > wrote:

>As an aside, Klatch Roasters described their belle and lake tawar
>espresso as infamous. I emailed them about it and I just got a "good
>point" reply. Just checked, they haven't fixed it.

I understand that Mike was so busy dealing the enormity of their
Christmas shipping, that he was disinterested in correcting their ad
copy.

>So I use the new beans, grind, tamp and brew. Less channeling,
>blonding starts later, but then I get a sour shot! What happened?
>More experimenting, sour shots. Then a bitterness to it. I clean my
>grouphead, and more sour shots. I use the steam button until the ready
>light comes on for steaming and I am still getting sour shots. And to
>top it all off, since I'm grinding finer and my maching doesn't have a
>3 way valve, I'm getting soupy pucks that splatter all over the place
>unless I wait more than a minute to take off my portafilter after the
>shot. Now I'm regretting going bottomless because I just introduced so
>many more problems after one night of good espresso. Now I've had a
>weekend of horrible crap since.

Which just goes to show you there is nothing that tinkering can't do
to improve a cup of coffee.

shall